KFC Potato Wedges Return Copycat Recipe (I Tried It)
KFC tested Potato Wedges in late 2025 and fan demand is through the roof! The decision on whether they return permanently is coming later this year. The wedges were crispy outside, fluffy inside, perfectly seasoned, and way better than fries. Fingers crossed they come back for good. Keep your eyes on KFC announcements.
Ingredients
Main ingredients
- Russet potatoes 3 large
- Buttermilk 1 cup
- All-purpose flour 1.25 cups
- Cornstarch 0.25 cup
- Vegetable oil 4 cups
Seasonings/Sauce
- Kosher salt 1 tsp
- Black pepper 1 tsp
- Sweet paprika 2 tsp
- Garlic powder 1 tsp
- Celery salt 0.5 tsp
- Dried mustard 0.5 tsp
- Ground ginger 0.25 tsp
- Dried basil 0.5 tsp
- Dried oregano 0.5 tsp
- MSG 0.5 tsp
- White pepper 0.5 tsp
Nutrition summary
Carbohydrates
35 g
50%
Protein
4 g
6%
Fat
13 g
44%
Cooking steps
-
1
Scrub and rinse 3 large russet potatoes, leaving skins on. Cut them lengthwise into thick wedges, about 8 wedges per potato. Soak wedges in cold water 30 minutes to remove excess starch; drain and pat very dry.
-
2
Marinate the potato wedges in 1 cup buttermilk for at least 30 minutes. This keeps the interior fluffy and adds that classic KFC tenderness.
-
3
Mix 1.25 cups all-purpose flour, 0.25 cup cornstarch, and all seasoning ingredients (the Colonel’s 11 herbs & spices, including MSG for authentic umami) in a large bowl.
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4
Drain and shake excess buttermilk off potatoes. Dredge each wedge thoroughly in the seasoned flour blend, pressing the coating to adhere well for the signature craggy KFC crust. Place coated wedges on a wire rack for 10 minutes so the crust sets.
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5
Heat 4 cups vegetable oil in a Dutch oven or deep fryer to 340°F. Fry batches of wedges, without crowding, 8–10 minutes turning occasionally, until golden, crisp, and tender inside. (Partially cover for a home-style ‘pressure fry’ environment.)
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6
Remove wedges with a slotted spoon to a wire rack. Sprinkle extra salt if desired. Serve hot and experience the crispy-outside, fluffy-inside joy reminiscent of KFC's fan-favorite wedges!
Personalized Q&A
Q. Does this recipe actually taste like KFC Potato Wedges Return?
Yes, this recipe recreates KFC’s iconic wedges thanks to the double-dipped buttermilk soak for fluffy texture, a faithful 11-herb and spice blend (including MSG for umami depth), and a craggy, deeply crisp coating that’s fried just right—true to the KFC style.
Q. How do I keep the breading from falling off my homemade wedges?
After dredging the buttermilk-soaked wedges in seasoned flour and cornstarch, rest them on a rack for 10 minutes to let the coating adhere. Fry in hot oil at 340°F in small batches; don’t crowd, and flip as needed. This ensures a sturdy, crispy crust just like KFC.
Q. I don’t have MSG—can I skip it or substitute something?
MSG adds signature savory depth but can be left out if preferred. You’ll still achieve great flavor from the blend of pepper, paprika, and herbs. For a similar savory boost, a pinch of mushroom powder can be used, but it’s not required.
Q. How many calories and carbs are in each KFC Potato Wedge serving?
Each serving (about 110g) contains 280 kcal, with 35g carbs (50% of total calories), 4g protein (6%), and 13g fat (44%).
Q. How should I store and reheat leftover potato wedges?
Cool wedges completely, then refrigerate in an airtight container up to 2 days. Reheat in a 400°F oven or air fryer for 7–10 minutes to restore crispiness—avoid microwaving, which makes the crust soggy.
